Hakka Style Simmered Pork Belly with Black Fungus

Tested Recipe with Slight Adjustment Adapted from An Inspiring Collection of Hakka Foods

Hakka Style Simmered Pork Belly with Black Fungus

Ingredients:

500g pork belly

30g black fungus (soak in the water until soften)

1 tsp chopped garlic

2 pieces preserved red beancurd

2 star anises

800ml water

Marinade:

2 pieces preserved red beancurd

1 tbsp light soy sauce

1 tsp five spices powder

1 tsp ground white pepper

1 no egg

1 tbsp tapioca flour

1 tsp sugar

2 tbsp all-purpose flour

Seasoning:

1 tsp sugar

1 tbsp vegetarian oyster sauce

½ tbsp light soy sauce

1 tbsp Chinese cooking wine

Preparation Instructions:

  1. Cut pork belly into pieces, season with marinade, mix well, marinate for 30 minutes.
  2. Deep-fry the marinated pork belly pieces in the hot oil over high heat until golden brown, dish out, drained well.
  3. Leave 2 tbsp of oil in the wok, saute garlic and preserved red beancurd over low heat until fragrant. Add in black fungus and seasoning, toss well. Pour in water, bring to a boil.
  4. Add star anises and fried pork belly pieces, covered. Simmer over medium-high heat for approximately 40 minutes until the pork belly pieces are tender and the flavour has been absorbed. Serve hot.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s